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Jurnal MIPA Pub Date : 2019-10-31 DOI:10.35799/jmuo.8.3.2019.26205

E. Tangkere, F. Ratulangi, M. Rotinsulu

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引用次数: 1

摘要

本•哈泽(GMIM Eben Haezer)对双螺旋鸡块加上胡萝卜的偏好是什么?感觉测试包括颜色、纹理和味道。与此同时，炸鸡块的成分如下:N2 =烤肉机300克+胡萝卜60克(20%)，N1 =烤肉机300克+胡萝卜30克(10%)，N0 =烤肉机300克+ 0%(没有胡萝卜)。研究结果仅仅表明，缺乏一个只有20人的小组。女性对鸡肉块的GMIM偏爱2(10%)喜欢，18(90%)不喜欢N0块;18(90%)喜爱，2(10%)不喜欢蘸汁N1;20(100%)首选和0(0%)不偏爱N2鸡块。GMIM在鸡肉块上的偏好是11(55%)喜欢和9(45%)不喜欢鸡块N0;17(85%)受人喜爱，3(15%)不喜欢金块N1;19(95%)喜欢和1(5%)不喜欢N2金块。女性对鸡肉口味的GMIM偏爱20(100%)受欢迎，0(0%)不受欢迎的N0;19(95%)喜欢和1(5%)不喜欢金块N1;20(100%)首选和0(0%)不偏爱N2鸡块。鸡块中可以得出结论,增加20%胡萝卜不仅增加了营养价值和膳食纤维中掘金,但也表明妇女群体偏好增加倾向对颜色、质地和风味鸡GMIM埃本Haezer掘金wortelThis study吗》是aimed去发现GMIM埃本Haezer women ' s group of Winangun二号鸡块上额外的和胡萝卜。感官测试是颜色、质地和口味。我说，正如follows N2一样，鸡块组合= meat broiler +胡萝卜60克(20%)，N1 = meat brobroiler = 300gr +胡萝卜30克(10%)和N0 = meat broiler = 300gr + 0%(无胡萝卜)。这项研究的结果仅仅是因为只有20人的恐慌。鸡鸡块颜色中GMIM women的首选是2 (10%)liked和18(90%)折扣于N0鸡块;18(90%)粘附，2(10%)突出要害N1;20 (100%) liked and 0(0%)显示在N2尊重块上。鸡鸡块上的GMIM women的首选是11 (55%)liked和9(45%)卡在N0块上;17(85%)嵌入，3(15%)突出要害要害;19 (95%) lied和1(5%)被卡在N2尊重金块上。在鸡块上，GMIM women的首选是20 (100%)liked和0(0%)对鸡块进行排序;19(95%)粘附，1(5%)突出要害要害;20 (100%) liked and 0(0%)显示在N2尊重块上。它可能会得出这样的结论:鸡肉块的增加，直到鸡块的20 %的营养价值和食物在鸡块中增加，但它也强调了GMIM Eben Haezer women group在颜色上的优势，texture和鸡块的味道

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Penambahan Wortel (Daucus Carota L) Pada Naget Ayam - Uji Sensori Pada Wanita Gmim Eben Haezer Winangun Dua

Penelitian ini bertujuan untuk mengetahui preferensi kelompok wanita GMIM Eben Haezer dari Winangun dua pada chicken nugget ditambah wortel. Tes sensorik adalah warna, tekstur dan rasa. Sementara itu, komposisi nugget sebagai berikut N2 = pemanggang daging 300 gr + wortel 60 gr (20%), N1 = pemanggang daging 300 gr + wortel 30 gr (10%) dan N0 = pemanggang daging 300 gr + 0% (tanpa wortel). Hasil penelitian hanya bersifat indikatif karena kurangnya panelis yang hanya 20 orang. Preferensi wanita GMIM pada warna nugget ayam adalah 2 (10%) menyukai dan 18 (90%) tidak menyukai nugget N0; 18 (90%) suka dan 2 (10%) tidak suka di nugget N1; 20 (100%) disukai dan 0 (0%) tidak disukai masing-masing pada Nugget N2. Preferensi wanita GMIM pada tekstur nugget ayam adalah 11 (55%) menyukai dan 9 (45%) tidak menyukai nugget N0; 17 (85%) disukai dan 3 (15%) tidak suka di nugget N1; dan 19 (95%) menyukai dan 1 (5%) tidak menyukai nugget N2. Preferensi wanita GMIM pada rasa / rasa nugget ayam adalah 20 (100%) disukai dan 0 (0%) tidak disukai pada nugget N0; 19 (95%) menyukai dan 1 (5%) tidak suka di nugget N1; 20 (100%) disukai dan 0 (0%) tidak disukai masing-masing pada nugget N2. Dapat disimpulkan bahwa penambahan wortel sampai 20% dalam nugget ayam tidak hanya meningkatkan nilai gizi dan serat makanan dalam nugget tetapi juga kecenderungan menunjukkan peningkatan preferensi kelompok wanita GMIM Eben Haezer pada warna, tekstur dan rasa ayam nugget wortelThis study was aimed to find out the preference of the GMIM Eben Haezer women’s group of Winangun two on chicken nugget added with carrots. The sensory test were colour, texture and flavour. Meanwhile, nugget composition as follows N2 = meat broiler 300 gr + carrot 60 gr (20%), N1 = meat broiler 300 gr + carrot 30 gr (10%) and N0 = meat broiler 300 gr + 0% (without carrots). The research results were indicative only because lack of panellists that only 20 people. The preferences of GMIM women on chicken nugget colour were 2 (10%) liked and 18 (90%) disliked on nugget N0; 18 (90%) liked and 2 (10%) disliked on nugget N1; 20 (100%) liked and 0 (0%) disliked on Nugget N2 respectively. The preferences of GMIM women on chicken nugget texture were 11 (55%) liked and 9 (45%) disliked on nugget N0; 17 (85%) liked and 3 (15%) disliked on nugget N1; and 19 (95%) liked and 1 (5%) disliked on nugget N2 respectively. The preferences of GMIM women on chicken nugget taste / flavour were 20 (100%) liked and 0 (0%) disliked on nugget N0; 19 (95%) liked and 1 (5%) disliked on nugget N1; 20 (100%) liked and 0 (0%) disliked on nugget N2 respectively. It can be concluded that the addition of carrots until 20 % in chicken nugget not only increased the nutritional value and food fibre in nugget but also tendency showed to increase the preferences of GMIM Eben Haezer women group on colour, texture and taste of the Chicken-carrot nuggets

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Jurnal MIPA

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24 weeks